No more BBQ… There really are too many barbecues this time of year, I know I should love it, but I find myself craving for a nice potato stew with feta, walnuts and carrots (not too soft-cooked). Had that when I was camping with my girlfriend last week, super easy one-pan dish and completely delicious!
Holy S#it guys… now I’m even worse.
And btw, @Navynuke99, I’m absolutely CRAZY for Pulled Pork.
There’s a restaurant not too far from where I live called America Graffiti.
It makes EXACTLY a dish like that pic of yours but with a generous side of coleslaw.
Well after a Cuban for lunch and Sicilian pizza for dinner I can’t say I’m craving anything atm, but I would kill for some White Birch Beer right about now.
Next time you’re over this way, drop by Trophy Brewing, over by the Farmer’s Market. Buddy of mine is a bartender there, and they’ve got some simply awesome beers on tap.
Will have to check it out for some other beers, although Birch Beer is soda Which they do sell at the Greensboro/High Point Farmers market, so might be at the Raleigh one too.
The nice thing about chimichangas is that they’re really hard to screw up. Can you take stuff and wrap it in a flour tortilla? Can you then fry it without making intermediate trips to the ER? Still have enough skill left to put some sour cream and guac on top of it? BOOM, you’re a chimichanga master! Stuff like red sauce/green sauce/cheese/pico de gallo on top are accents which just make it even better. Although I have come across a chimi or two that was too dry – overcooked chicken or pork with no sauces on top – just about every time it’s a great meal.
There’s a bacon-wrapped hotdog under all that flavor. Toppings vary from vendor to vendor, but typically you’ll find: diced onions and tomatoes, jalapeno sauce, mustard, and mayo.
There’s a dozen or so places to get them here in Tucson, and each does them slightly differently. My favorite is a little cart on the side of the road – literally a cart, like this one.